• Microbiology and Biotechnology Letters
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• v.21 no.5
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• pp.511-512
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• 1993

The production of vinegar containing high acetic acid concentration was carried in a single stage fed-batch culture. The initial and residual ethanol concentration were 50.0g/l and 5.0g/l, respectively, and the ethanol concentration was maintained from 5.0g/l to 10.0g/l during fedbatch culture. The fermentation temperature was decreased by 1C for every increase of 2.0% in acidity. The maximum productivity was 2.53g/l-hr and the acidity was 16.08% after 40 hours of acetic acid fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1425-1430
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• 2007

This study investigated alcohol and acetic acid fermentation conditions for the quality control of pomegranate vinegar In the alcohol fermentation process, alcohol content was the highest at a pomegranate juice concentration of $16^{\circ}Brix$, but suitable to fruit vinegar standards at a concentration of $12^{\circ}Brix$. In the concentrated pomegranate juice alcohol fermentation free sugars, fructose and glucose were detected at the beginning of fermentation; at day 4 of fermentation only glucose was detected and decreased as time passed. Organic acids were also detected, including oxalic, lactic, acetic, and citric acid, and they did not change greatly during the alcohol fermentation process. In the acetic acid fermentation process, total acidity increased from 1.56% to 5.54%, where acetic acid increased; however, oxalic, lactic, and citric acids changed only slightly. In conclusion, pomegranate vinegar can undergo alcohol and acetic acid fermentation processes using concentrated pomegranate juice of $12^{\circ}Brix$.

• Journal of Life Science
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• v.18 no.10
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• pp.1410-1414
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• 2008

This study was carried out to develop a vinegar by an onion juice. Onions are considered to be a promising source of the vinegar because these are rich in sugars, amino acids and various nutrients. An Acetobacter for an acetic acid fermentation was isolated and used from vinegars produced by industrial goods or from matured Kimchi. When supplemented with 2-8% ethanol into an onionic juice medium, the highest production of the acetic acid was observed at 9 days by addition of 4% ethanol. Optimum temperature and aeration for acetic acid production were exhibited at $30^{\circ}C$ and 200 rpm, respectively. A flask containing larger air-contact surface region for fermentation was produced the more acetic acid than that of a test tube. Taken all these together, an optimum condition for the acetic acid fermentation was over 9 days at $30^{\circ}C$, 200 rpm with 5% alcohol and 2% initial acidity. When fermented by the upper condition, the final product contains 5.2% total acidity and less than 1% ethanol. These are suitable for conditions of fruit vinegar notified by the Ministry of Commerce, Industry and Energy.

• Herbal Formula Science
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• v.17 no.1
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• pp.121-128
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• 2009

Gyoungok-go (GOG; Qiongyu-gao in Chinese) has been used in traditional oriental medicine for the improvement of various physiological vitality functions. The aim of present work is to investigate a processing possibility of vinegar using GOG. GOG vinegar was prepared by two stage fermentations of alcohol and vinegar. The method of GOG fermentation with polished rice as a fermentation substrate is not yet established. The result of alcohol fermentation rate of GOG with some strains, strain No. 1 produced the highest alcohol contents among 7 strains. The strain No. 1 identified Saccharomyces paradoxus by 18S rDNA classification. S. paradoxus was produced over 20% alcohol in the 1$\sim$11% GOG with polished rice. A. aceti was produced 8.52% acetic acid from 6.5% alcohol containing 11% GOG, after incubation for 11 days.

• Biomedical Science Letters
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• v.23 no.4
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• pp.402-405
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• 2017

Vinegar has been widely produced for a variety of industrial and domestic use as well as medicinal use. For sale of the commercial vinegar with herbal extracts, we produced an experimental black vinegar through sequential fermentation of alcohol, followed by acetic acid according to the manufacturer's procedure. To investigate the effect of anti-obesity of black vinegar on biochemical values, we evaluated enzyme activities via acetyl-CoA carboxylase (ACC), which plays a critical role in the lipid metabolism. We found that increased phosphorylated adenosine monophosphate (AMP) activated protein kinase (AMPK) and ACC in L6 mouse muscle cells treated with the manufactured vinegar. Based on the results, supplementation of experimental herbal black vinegar inactivates ACC, enhancing the phosphorylation of AMPK. Thus, the lipid oxidation and inhibitory effect of fatty acid synthesis by the black vinegar expects to facilitate the anti-obesity activity.

• Preventive Nutrition and Food Science
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• v.3 no.2
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• pp.119-122
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• 1998

Pumpkin venegar was produced using autoclaved pumpkin juice by fermenting with cetobacter starter and ethanol at the ratio of 4 % and 10% to the volume of pumpkin juice, respectivley. Fermentation was carried out at 2$0^{\circ}C$ for 14 days followed by aging at 1$0^{\circ}C$ for 14 days. Flavor components of pumpkin vinegar was determined using GC/MS. Identified components, were 2 aldehydes (4.74%), 5 acohols (30.06%), 4 ketones (8.99%), 4 acids (16.39%), 5 alkanes (11.10%), 11 miscellaneous compounds (27.01%) and 9 unknown compounds (1.71%). Pumpkin vinegar showed very similar flavor characteristics to those of conventional wien vinegar and sherry wine vinegar in particular , acetioin, methyl acetate, and butanoic acid were typical volatile components of these three kinds of vinegar. Pumpkin vinegar showed possiblity to compete with European wine vinegar.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.179-184
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• 2012

The objectives of this study were to manufacture the red ginseng vinegar based on rice wine and red ginseng concentrate (RGC) using $Acetobacter$ $aceti$ and to evaluate its quality with remaining crude saponin contents and sensory score. The maximum prosapogenin (ginsenoside-Rh1, Rh2, Rg2, and Rg3) content in RGC regarding ginseng was obtained from such processes as steaming, drying, and extraction. When RGC was added into a rice wine in the range of 0-1% before acetic fermentation, pH decreased slowly during 20 days depending on RGC contents, but total acidity was not dependent on RGC contents. Compared to the crude saponin content (71.75 mg/g) of ginseng vinegar added RGC after acetic fermentation, the fermentation with RGC produced a lower crude saponin content (16.95 mg/g) in red ginseng vinegar. Sensory scores such as odor, taste, and overall preference, however, vinegar fermented with RGC were higher than those of vinegar added RGC after acetic fermentation.

• Food Science and Preservation
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• v.17 no.5
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• pp.733-740
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• 2010

Brown rice vinegars were prepared by agitated or static acetic acid fermentation using different yeast strains (Saccharomyces kluyveri DJ97, Saccharomyces cerevisiae JK99, Saccharomyces cerevisiae GRJ, or Saccharomyces cerevisiae H9). Organic acid contents and levels of volatile compounds were compared in vinegars prepared by different methods. The chosen yeast strain did not significantly affect the organic acid content of vinegar. In vinegars prepared by agitated acetic acid fermentation, organic acid contents were, in the order of descending abundance, acetic acid, citric acid, lactic acid, oxalic acid, and tartaric acid. In vinegars prepared by static acetic acid fermentation, no citric acid was detected, and lactic acid content was higher than that in agitated acetic acid fermented vinegar. The volatile compounds of both vinegars, analyzed by GC-MS, did not significantly differ when various yeast strains were used. Eighteen volatile compounds were detected in vinegar prepared by agitated acetic acid fermentation and 11 in vinegar prepared by static fermentation. Volatile compounds that can affect vinegar quality, including ethyl acetate and phenethyl acetate, were present at high concentrations in static acetic acid fermented vinegar. Electronic nose analysis showed that volatile chemical patterns differed between the two types of vinegar, but there were no significant differences in sensory scores between vinegars prepared using various yeast strains or by either of the two methods of fermentation.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.642-647
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• 2003

In order to investigate utilization possibility of persimmon peel as a source of vinegar, we had been examined the alcohol and acetic acid fermentations of persimmon peel. In the first stage, alcohol fermentation, alcohol content was maximum value (8.22%) in 12.43 mL/g of added water, $12.41^{\circ}Brix$ of initial sugar content and 48.05 hr of fermentation time. Acidity was minimum value (0.30%) in 12.18 mL/g of added water, $13.72^{\circ}Brix$ of initial sugar content and 46.22 hr of fermentation time. In the second stage, acetic acid fermentation, acidity was maximum value (6.40%) in 2.02% of initial acidity, 67.98 rpm of agitation rate and 6.94 day of fermentation time. Browning color was minimum value in 1.50% of initial acidity, 150.0 rpm of agitation rate and 6.0 day of fermentation time. To manufacture persimmon vinegar using persimmon peel, in the first stage, optimal alcohol fermentation conditions was 12mL/g in added water, $12^{\circ}Brix$ in initial sugar concentration and 48 hr in fermentation time. In the second stage, optimal acetic acid fermentation conditions was 1.8% in initial acidity, 70 rpm in agitation rate and 6 day in fermentation time using Acetobacter sp. PA97.

• Journal of Life Science
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• v.14 no.1
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• pp.67-71
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• 2004

Oriental melon vinegar was prepared by two stage fermentations of alcohol and acetic acid. In the alcohol fermentation using oriental melon residual products, alcohol content showed 7.43% in 17$^{\circ}$ brix of initial sugar concentration and 80 h of fermentation time. In the acetic acid fermentation using oriental melon alcohol, acidity showed 5.25% in 250rpm of agitation rate and 200 h of fermentation time. The cultivation esults of oriental melons using its vinegar are as follows. Quantity and quality of samples treated with 500, 1,000 and 2,000 times of oriental melon vinegar were higher than that of control : weight, quality, sugar content and goods production rate were higher to degree of 33∼42 g/piece, 370 ∼460kg/10a, 0.6∼.9$^{\circ}$ Brix, 2∼5%, respectively. Coods production yield of samples treated with 500, 1,000 and 2,000 times of oriental melon vinegar was higher (400∼610 kg/10a) than that of control. The results of control of powdery mildew on oriental melons using oriental melon vinegar as the diluted solution with 500 and 1000 times were identical for control value that used by agrochemical. Powdery mildew were exterminated by 2nd treatment of the diluted solution. In case of aphids, the diluted solution with 500, 1,000 and 2,000 times of oriental melon vinegar exterminated thoroughly by 2nd treatment.